{"id":293997,"date":"2025-06-15T02:23:50","date_gmt":"2025-06-15T02:23:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/fried-brown-rice-with-vegetables-eggs-cooking-melangery\/"},"modified":"2025-06-15T02:23:50","modified_gmt":"2025-06-15T02:23:50","slug":"fried-brown-rice-with-vegetables-eggs-cooking-melangery","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=293997","title":{"rendered":"Fried Brown Rice with Vegetables & Eggs \u2013 Cooking Melangery"},"content":{"rendered":"


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Rice is a staple food throughout much of China and Asia and other places. White and brown plain boiled rice is a useful accompaniment that goes well with a wide variety of dishes, it is easy to combine rice with vegetables, eggs and a range of flavorings and spices to create a rather more special meal.<\/p>\n

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There are many versions of this dish, all of which make use of leftover rice. Ingredients vary according to what is in season. Make sure the rice is cold before attempting to fry it, as warm rice will become soggy. Use rice with a fairly firm texture. Ideally, raw rice should be soaked in water for a short time before cooking.<\/p>\n

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Ingredients<\/h3>\n
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  • 1 c. brown rice (I used organic brown rice)<\/span><\/li>\n

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  • 1 1\/2 c. water<\/span><\/li>\n

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  • 1\/4 sea salt<\/span><\/li>\n

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  • 1\/2 tsp. vegetable oil (I used sesame seed oil)<\/span><\/li>\n

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  • 1 onion, chopped<\/span><\/li>\n

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  • 1 1\/2 c. chopped vegetables (I used frozen carrots and peas)<\/span><\/li>\n

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  • 1 Tbsp. grapeseed oil<\/span><\/li>\n

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  • 2 eggs<\/span><\/li>\n

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  • salt and black pepper, to taste<\/span><\/li>\n

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  • fresh herbs (parsley, mint)<\/span><\/li>\n

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    Instructions<\/h3>\n
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    Wash and rinse the brown rice. Place the rice in a saucepan and add the water. There should be no more than 3\/4 inch of water above the surface of the rice.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Bring to a boil, add the salt and sesame oil, then stir to prevent the rice from sticking to the bottom of the pan.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Reduce the heat to very low, cover and cook for 15-20 minutes.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Remove from the heat and let stand, still covered, for 10 minutes. Fluff up the rice with fork or spoon. Leave it to cool.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    In a bowl, lightly beat the eggs with a pinch of the salt.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Heat the grapeseed oil in a preheated wok, add the onions and stir-fry for about 2 minutes.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Then add the peas and carrots and rice, and cook for a few more minutes.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Pour in the eggs and stir-fry until just set. Adjust the seasonings.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    Transfer to a warmed serving bowl, sprinkle with fresh herbs and serve.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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    Notes<\/h3>\n

    Sesame oil has a strong, nutty flavor and is good for seasoning, marinating or flavoring rather than cooking. Because the taste is so distinctive, sesame oil can be mixed with grapeseed or other light-flavored oils.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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